Tuesday, July 12, 2011

The Anxiety of Quesadillas


Harold Bloom was born 81 years ago and he's still at it. He's best known as a literary critic. I'm only familiar with his essay, "The Anxiety of Influence." I wonder if he's anxious at all about his own influence, or just about the pernicious trap of poetic influence. Strangely (and wryly), the "Influence" section of Bloom's Wikipedia page is a long list of declarations Bloom has made about who the best living writers are. Taste: the weakest kind of criticism.

Except when it comes to food! This quesadilla tasted good, which makes it a good quesadilla. This quesadilla is not plagued by the givenness of its form or the inescapability of its culinary lineage.

makes 2

2 large tortillas
1 package Daiya pepper jack
1 package Daiya mozzarella
1 can black beans, drained and rinsed
2 jalapenos, diced
2 Roma tomatoes, diced
1/4 c. chopped green onion
1/2 red bell pepper, diced
4 white mushrooms, sliced
ground sea salt

1. In a pan over medium heat, sauté the vegetables. Season with a little bit of salt and cumin. Transfer to a bowl.
2. Lightly coat the pan in oil and place a tortilla on it. Cover with pepper jack cheese, spread half of the vegetables on top, cover with mozzarella, and place the second tortilla on top.
3. After approx. 6-8 minutes, flip. If you do like we did and use a cast iron pan, put a plate face-down on the quesadilla. My girlfriend donned oven mitts and caught the plate as I rotated the pan. Cook the other side until browned.
4. Serve with salsa (in this case fresh store-bought), guacamole (homemade: I think my girlfriend used two avocados, a bunch of cilantro, lots of lime juice, and some salt), and vegan sour cream (Tofutti).

If you like reading my comic, here's the latest (acknowledgments: Donnie Darko). The editor of Tiny Mix Tapes sent me this link. How does anyone find anything on Twitter?

I wrote another very short story for Nanoism.

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